Extra-Spicy Sweet Chili Sauce

A bold take on a sauce favorite - for those that enjoy bigger heat

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 54kcal

Ingredients

½ bell pepper finely chopped
⅔ cup sugar
⅔ cup rice vinegar
2 drops red food coloring
1 tablespoon soy sauce
2 red chilies finely chopped. Choose as hot as you want, red serrano or piri piri work well.
1 teaspoon red pepper flakes
2 teaspoons ginger finely chopped
1 teaspoon garlic crushed
1 tablespoon cornflour
3 teaspoons water

US Customary - Metric

Instructions

Place the chopped peppers with the vinegar, food coloring, soy sauce, red pepper flakes, chopped ginger, and garlic in a saucepan and simmer on medium heat for 15 minutes. Remove from the heat (but don't turn off the flame.)
While simmering, combine the cornflour with water to make a smooth paste, then stir into the sauce while off the heat.
Replace the pan back onto the heat and simmer while stirring consistently, until thickened.
Pour into a jar and allow to cool completely.

Video

Notes

If you use a sterilized canning jar, this sauce can keep for up to two months, unopened. Eat within two weeks when opened (or if not kept in a sterilized jar.)

Nutrition